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Devonshire Cake

Put into an earthenware pan four pounds of flour, and rub well into it one pound of clotted cream or butter beaten to a cream. Add three-quarters of a pound of moist sugar, one pound of currants, a quarter of a pound of lemon-peel cut small, and a little nutmeg. Beat up two eggs, and add them to the mixture, with a pint of milk, a salt-spoonful of saffron steeped in boiling water, and a quarter of a pint of fresh yeast. The milk should be only moderately warm; if too hot the cake will be heavy. Mix all together, and cover till next morning, when it will be ready to put into tins which will hold about a pound and a half. Bake in a quick oven for an hour and a half. Probable cost, 3s. 6d. Sufficient to make six cakes.